Mango is an edible stone
fruit produced by the tropical tree Mangifera indica which is
believed to have originated from the region between
northwestern Myanmar, Bangladesh, and
northeastern India. M. indica has been cultivated
in South and Southeast Asia since ancient times resulting
in two distinct types of modern mango cultivars: the "Indian type"
and the "Southeast Asian type". Other species in the genus Mangifera also
produce edible fruits that are also called "mangoes", the majority of
which are found in the Malesian ecoregion.[
Worldwide, there are several
hundred cultivars of mango. Depending on the cultivar, mango fruit varies
in size, shape, sweetness, skin color, and flesh color which may be pale
yellow, gold, green, or orange.The mango is the national fruit of India, Pakistan and
the Philippines, while the mango tree is the national
tree of Banglades Mangoes are generally sweet, although the taste and
texture of the flesh varies across cultivars; some, such as Alphonso, have
a soft, pulpy, juicy texture similar to an overripe plum, while others,
such as Tommy Atkins, are firmer, like
a cantaloupe or avocado, with a fibrous texture Mangoes are used
in many cuisines. Sour, unripe mangoes are used
in chutneys (see Mango
chutney), pickles, daals and other side dishes in Bengali
cuisine. A summer drink called aam panna is made with mangoes. Mango
pulp made into jelly or cooked with red gram dhal and green chillies
may be served with cooked rice. Mango lassi is popular throughout
South Asia,[37] prepared by mixing ripe mangoes or mango pulp
with buttermilk and sugar. Ripe mangoes are also used to make
curries. Aamras is a popular thick juice made of mangoes with sugar
or milk, and is consumed with chapatis or pooris. The pulp from
ripe mangoes is also used to make jam
called mangada. Andhra aavakaaya is a pickle made from raw,
unripe, pulpy, and sour mango, mixed with chili
powder, fenugreek seeds, mustard powder, salt,
and groundnut oil. Mango is also used in Andhra Pradesh to
make dahl preparations. Gujaratis use mango to
make chunda (a sweet and spicy, grated mango delicacy). Unripe green
mangoes are commonly eaten with fish sauce, vinegar, soy sauce, or with a
dash of salt (plain or spicy) in most parts of Southeast Asia - a combination
usually known as "mango salad" in English.
